Last week, dinner at the Larimer Square restaurant ended on its usual sweet note. We tried pastry chef Eric Dale's Whopper, a rich play on the malted candy and the PB&J. Of the two, the latter won out, with chilled and light peanut-butter crème squares set against a ribbon of crab-apple jelly and a peanut tuile. The best part, however, was the refreshing grape sorbet that gelled the flavors and brought to mind the perfect peanut butter and jelly sandwich.